Fall is the right time to get your squash on, and acorn squash is one of our favorites. Choose acorn squash that is heavy for its size, with a hard skin free of blemishes. Marcia Selden pairs this with the sweetness of a little maple vinaigrette, bringing out the flavor in the already desert-like squash. Enjoy this recipe for Acorn Squash Salad with Maple Vinaigrette.
Acorn Squash Salad with Maple Vinaigrette
Yield: 2 portions
- 1 Acorn Squash, cut into 2 inch rounds, skin on, clean and keep the seeds
- 2 t good quality Maple Syrup
- 1 T EVOO
- 2 handfuls of Mixed Greens
- 6 White Endive Leaves, 3 per salad
- 1 medium sized, cooked Beet, ½ per salad, cut into wedges
- Pinch of Cayenne
- Pinch of Paprika
- 1 T EVOO
- Maple Vinaigrette (recipe follows)
- 2 T Balsamic Glaze
- Preheat oven to 350 degrees.
- Toss Acorn Squash rounds with Maple Syrup and EVOO. Lay on baking sheet and cook for 10-15 minutes, depending on how powerful your oven is, or until they are cooked through.
- Next, put 1 T of EVOO in a pan and toast the squash seeds. Then toss with a pinch of Cayenne and a pinch of Paprika. Lay on paper towels to dry.
- To serve, put the mixed greens and endives in the squash round on a plate. Carefully place beets in the greens, and sprinkle the squash seeds. Drizzle the balsamic glaze around the plate and then drizzle the Maple Vinaigrette over the greens.
- 2 T Maple syrup
- 2 t Dijon
- 2 t Lemon Juice
- 2 t Sherry Vinegar
- Pinch Cayenne
- 4 T EVOO
- Whisk the Maple Syrup, Lemon Juice, Sherry Vinegar, Cayenne, and S+P together in a bowl. Slowly drizzle in the EVOO, a little at a time, while whisking until the dressing is emulsified.
- Taste for flavor, then serve.